Our Head
Chef, Sylvain Boullé, is very proud to concoct his menus according to present
day market products. He has his own suppliers and his standard is “fresh –
genuine – good – authentic”.
He prepares
“traditional home-made dishes” with that “extra special” touch from the master
of the “range cooker”.
It’s
difficult to resist his braised beef chuck and tender red onions or his
whitefish fillet with sesame seeds and as for the St. Jean raviolis with chive
cream, the temptation is just too great.
The only
problem is then how to remain impassive when contemplating the cheese platter
with its choice of excellent cheeses from the Clavel family farm which is
placed just next to the selection of patisseries that the most talented pastry
chef would look upon with an approving eye…
During
holiday periods, a special children’s’ menu is proposed by our Chef.
Breakfast
is served from 7am to 10am: a variety of breads, home-made jams,
nutella, pastries, cereals for the classic menu… but there’s also hams, salmon,
eggs, cheese, faisselle, fresh white cheese and a large choice of yoghurts for
those who prefer a more savoury breakfast.
As soon as
the weather permits our Chef sets up his barbeque in a corner of the garden and
it is a real pleasure to be able to enjoy lunch outside on the terrace in the
heart of the Aravis.
As for the
decoration; a subtle blend of wood and stone ensures a warm and friendly
environment.
The
restaurant staff provides a very efficient service, and are extremely attentive
and friendly.
For our guests who
want to venture further afield and dine in La Clusaz resort, we have
organized a system of ‘exchange vouchers’ with several partner restaurants
(refer to ‘Partner Restaurant’ section).
Partner Restaurants